This beautifully dappled bean pod is a striking delight of summer. The fuchsia-hued shell itself is not edible but the beans it hides are delicious. The white bodies are mottled with pink, which sadly disappears during cooking but the taste more than makes up for their diminished appearance.
Loved by Italians, the borlotti have a wonderfully smooth, creamy texture and a nutty, slightly sweet flavour. They are excellent in soups and casseroles but need longer cooking than you might expect for a fresh bean, about 25-40 minutes. They ripen at a similar time to courgettes so pair perfectly for a delicious dip. Combine cooked borlotti beans, lightly fried courgette, garlic, sesame paste and lemon juice. Blitz in a food processor, season to taste and serve drenched in olive oil.
- Availability: March-November
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